Peanut Butter Stuffed Burger

Peanut Butter Stuffed Burgers

We love hamburgers and the Peanut Butter Stuffed Burgers is one of my favorites. Burgers are so versatile with all the combinations you can dream of. Some of our favorite ways to make them are inside out or stuffed burgers. One of Ken’s favorites and one of our most popular is our nutty buddy burger with peanut butter and bacon on top. Tonight’s Peanut Butter Stuffed Burger has cooked bacon and chunky peanut butter inside it. Ken was very happy.

Peanut Butter Stuffed BurgersA Wood Pellet Grill Recipe

Directions: Peanut Butter Stuffed Burgers

Mix together all burger ingredients and form into patties. We like ½ pounders. Refrigerate.
Fill the pocket with your peanut butter and seal your patty. We used a STUFZ burger stuffer to make our burgers.

I did this for 10 minutes per side with a quarter turn at the 5 minute mark. Perfect.

When the meat reaches an internal temp around 160 degrees (71c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. USAD recommends 165 degrees (73c) as safe. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Season the Meat and Make your Patties

Make Your Pocket in the STUFZ Patty Maker

Tip: put some plastic wrap in the patty maker and the meat won’t be able to stick.

If you don’t have a STUFZ patty maker don’t worry. You can easily make a pocket in the bottom patty by holding it in the palm of your hand and using your thumb to form a pocket.

Peanut Butter Stuffed BurgersA Wood Pellet Grill Recipe

Add Filling

Note: I ran out of plastic wrap so I cut a clean plastic bag and used that so my patties didn’t stick.

Ready for the Louisiana Wood Pellet Grill

Peanut Butter Stuffed BurgersA Wood Pellet Grill Recipe

Cooking Directions: Louisiana Wood Pellet Grill

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees (230c) and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 degrees (230c) for a quick cleaning burn.

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

After 30 minutes, turn the (Temperature Control) up to 375 degrees (190c) and pull the meat off the grill. When the grill comes up to temperature put your meat back onto the grill. I did this for 10 minutes per side with a quarter turn at the 5 minute mark. Perfect.

When the meat reaches an internal temp around 160 degrees (71c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. USAD recommends 165 degrees (73c) as safe. I use aMaverick ProTemp Instant Read Thermometer for checking meat temps.

Peanut Butter Stuffed BurgersA Wood Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Peanut Butter Stuffed BurgersA Wood Pellet Grill Recipe

Preparing Grill: Medium Direct Heat

Preheat your grill to medium heat to 375 degrees (190c). When the grill comes up to temperature put your meat back onto the grill. I did this for 10 minutes per side with a quarter turn at the 5 minute mark. Perfect.

When the meat reaches an internal temp around 160 degrees (71c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. USAD recommends 165 degrees (73c) as safe.

Look at That Stuffing!

Peanut Butter Stuffed BurgersA Wood Pellet Grill Recipe

Let’s Eat!!!

Peanut Butter Stuffed BurgersA Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Our Cutlery Provided By

Peanut Butter Stuffed Burger

Recipe Type: Stuffed Burger

Cuisine: American BBQ

Author: Chef Ken

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

We love hamburgers and the Peanut Butter Stuffed Burgers is one of my favorites. Burgers are so versatile with all the combinations you can dream of. Some of our favorite ways to make them are inside out or stuffed burgers. One of Ken’s favorites and one of our most popular is our nutty buddy burger with peanut butter and bacon on top. Tonight’s Peanut Butter Stuffed Burger has cooked bacon and chunky peanut butter inside it. Ken was very happy.

Ingredients

2 lbs. ground sirloin

6 sliced bacon, cooked and crumbled

2 teaspoons dried minced garlic

1 teaspoon coarse grind black pepper

1 teaspoon Country Bob’s Sauces and Seasonings Seasoning Salt

Your favorite sliced cheese, we used mozzarella

Instructions

Mix together all burger ingredients and form into patties. We like ½ pounders. Refrigerate. Mix together all stuffing ingredients until well blended. We used a STUFZ burger stuffer to make our burgers. If you don’t have a STUFZ patty maker don’t worry. You can easily make a pocket in the bottom patty by holding it in the palm of your hand and using your thumb to form a pocket.

So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

After 30 minutes, turn the (Temperature Control) up to 375 degrees (190c) and pull the meat off the grill. When the grill comes up to temperature put your meat back onto the grill. I did this for 10 minutes per side with a quarter turn at the 5 minute mark. Perfect.

When the meat reaches an internal temp around 160 degrees (71c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. USAD recommends 165 degrees (73c) as safe. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.